Jerusalem Artichoke Soup with Pickled Red Onion, Whitefish Roe, and Roasted Hazelnuts

Looking for a soup that’s both luxurious and full of depth? This Jerusalem Artichoke Soup is a beautifully creamy, nutty, and slightly sweet dish that highlights the rich, earthy flavors of sunchokes. But what truly sets it apart are the toppings—tangy pickled red onions, delicate whitefish roe, and crunchy roasted hazelnuts—adding layers of texture and bold, contrasting flavors. Perfect for an elegant dinner or when you want to elevate your soup game, this dish is as impressive as it is delicious.

3 - 4 servings

Ingredients

• 600 grams Jerusalem Artichoke
• 1 yellow onion
• 2 dl white wine
• 3 dl cream
• 6 dl water
• salt, pepper

Topping

• Pickled Red Onion
• 1 dl Roasted Hazelnuts
• 8 tbsp Whitefish Roe
• olive oil
• Sandwich cress (optional)

Equipment

• Enameled Cast Iron Dutch Oven Pot

Ingredients

1. Chop the onion and Jerusalem artichoke.
2. Cook the onion in butter. Add the wine, and let it simmer until reduced to 1/3. Add cream and water, and stir in the chopped Jerusalem artichoke and let it cook until the Jerusalem artichoke is soft, about 10-15 minutes.
3. Mix the ingredients and taste with salt and pepper.
4. Add the topping to each soup bowl and serve immediately.

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